Pastry Dough

Directions

1. 1
   Spin the flour and salt in the food processor for a few seconds to mix.
2. 2
   Cut the butter, which should be very cold, lengthwise in quarters, then cut it quickly into small chunks and dump them in with the flour.
3. 3
   Process in spurts eight times, pulsing just long enough to say alligator.
4. 4
   Put an ice cube in a cup with 3 tablespoons water, then sprinkle the water over the dough.
5. 5
   Pulse again 8 times, saying alligator each time.
6. 6
   Turn the dough out onto a lightly floured work surface, and gather it together.
7. 7
   If you find that there are dry spots where the dough wont hold together, sprinkle up to 1 tablespoon more ice water over the dry areas.
8. 8
   Now you are going to perform what the French call the fraisage, meaning that you smear the dough out in fairly small increments, then gather it together again.
9. 9
   When it has all been smeared, cut off the amount of dough you will be using for your immediate need, shape it into a flat disk, wrap it in wax paper, and refrigerate for 30 minutes before rolling it out.
10. 10
    Freeze the remaining dough in however many pieces you wish, wrapping each disk tightly in plastic wrap.